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This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

The second course. Jelly, Peacocks, Sauce wine and Salt, two Conies or halfe a dosen Rabets, sauce Mustard and Suger, halfe a dosen of Pigions, Mallard, Toyle, sauce Mustard and Vergious, Gulles, Storke, Heronshewe, Crabbe, Sauce Galentine, Curlew, Bitture, Bustarde, Feasant, Sauce Water and Salte, with Onyons sliced, halfe a dosen Woodcocks, sauce Mustard and Suger: halfe a dosen Teales, sauced as the Feasantes, a dosen of Quailes, a dishe of Larkes two Pasties of red Deare in a dish. Tarte, Ginger bread, Fritters.

Recipes with similar titles:

The second course (The Good Housewife's Jewell)

The second course (The Good Housewife's Jewell)

The second course (The Good Housewife's Jewell)